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Pasta Bake with Pumpkin Tomato Sauce

Pasta Bake with Pumpkin Tomato Sauce
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Experience the ultimate comfort with this Pasta Bake with Pumpkin Tomato Sauce. This delightful dish melds creamy pumpkin and rich tomato flavors, making it a perfect choice for chilly autumn evenings or gatherings. Packed with nutritious vegetables like spinach and mushrooms, each bite offers a satisfying blend of cheesy goodness topped with a crunchy walnut-sage mixture. It’s not just delicious; it’s also easy to prepare, ensuring you can enjoy a wholesome meal without spending hours in the kitchen. Whether you’re cooking for family or friends, this pasta bake is sure to impress and become a seasonal favorite.

Ingredients

Scale
  • 1 lb dry pasta (mezzi rigatoni, shells, or any tubular pasta)
  • 8 oz cremini mushrooms
  • 1 yellow onion
  • 4 garlic cloves
  • 15 oz pumpkin purée
  • 3 cups vegetable broth
  • ½ cup grated Parmesan cheese
  • 1½ cups grated fontina cheese
  • Fresh spinach
  • ½ cup walnuts, finely chopped
  • 2 Tbsp fresh sage leaves, finely chopped
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp butter
  • ¼ cup tomato paste
  • ½ tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp ground nutmeg

Instructions

  1. Preheat oven to 375°F. Cook pasta in salted boiling water until al dente; drain.
  2. In a sauté pan, melt butter and toast walnuts with sage. Set aside.
  3. Sauté mushrooms and onion in olive oil until soft. Add garlic, tomato paste, red pepper flakes, and spinach until wilted.
  4. Stir in vegetable broth, pumpkin purée, Parmesan, and half of the fontina until smooth.
  5. Combine sauce with cooked pasta; transfer to a greased baking dish. Top with remaining fontina and walnut-sage mixture.
  6. Bake covered for 15 minutes, then uncovered for an additional 10-15 minutes until golden.

Nutrition

Find it online: https://myrecipestories.com/pasta-bake-with-pumpkin-tomato-sauce/